Zobrazeno 1 - 10
of 172
pro vyhledávání: '"Baokun, Qi"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 45-53 (2024)
In this study, soybean oil bodies were used as raw materials and emulsifiers to prepare soybean oil body complex emulsions by ultrasonication, to optimise the ultrasonication conditions and to use the oil body complex emulsions for the transport of f
Externí odkaz:
https://doaj.org/article/9a607d3a9f704b1798b86bcdc2904bad
Publikováno v:
Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106934- (2024)
Herein, the effects of ultrasound-assisted L-histidine (L-His) on the physicochemical properties and conformation of soybean protein isolate (SPI) were investigated. Particle size, zeta potential, turbidity, and solubility were used to evaluate prote
Externí odkaz:
https://doaj.org/article/2b2449a545924f1b8741104e1aea1ac4
Autor:
Jianyu Zhu, Huan Wang, Liming Miao, Ning Chen, Qing Zhang, Ziheng Wang, Fengying Xie, Baokun Qi, Lianzhou Jiang
Publikováno v:
Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106711- (2023)
In this study, oil bodies (OBs) loaded with curcumin (Cur) were successfully prepared via an ultrasonic and pH-driven method. Ultrasonic treatment significantly improved the encapsulation efficiency (EE) and loading capacity (LC) of Cur, producing OB
Externí odkaz:
https://doaj.org/article/31da44341b354c4ca95e90ce0bd4f3e2
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100866- (2023)
Herein, cationic soy protein (NSPI) was synthesized by grafting Ethylenediamine (EDA) onto soy protein isolate (SPI), and protein–gallic acid (GA) complexes were formed by mixing NSPI with GA in various ratios. We assessed the structure, particle s
Externí odkaz:
https://doaj.org/article/90d365b80967497ab4fa6f134be324a0
Publikováno v:
Ultrasonics Sonochemistry, Vol 97, Iss , Pp 106465- (2023)
With the steady increase in the consumption of ultra-processed foods, there is growing interest in sustainable diets that include more plant protein. However, little information is available regarding the structural and functional properties of cactu
Externí odkaz:
https://doaj.org/article/0e88beec35bd4628a9a01f46e2bd3d14
Publikováno v:
Ultrasonics Sonochemistry, Vol 97, Iss , Pp 106459- (2023)
Cactus is a tropical fruit with a high nutritional value; however, little information is available regarding the comprehensive utilization of its byproducts. This study aimed to explore the composition and nutritional value of cactus fruit seed oil (
Externí odkaz:
https://doaj.org/article/751596dc5a1042779e2984dc8148df43
Publikováno v:
Ultrasonics Sonochemistry, Vol 97, Iss , Pp 106457- (2023)
Casein (CAS), a typical protein emulsifier, has functional properties limited by its chemical structure in practical production applications. This study aimed to combine phosphatidylcholine (PC) and casein to form a stable complex (CAS/PC) and improv
Externí odkaz:
https://doaj.org/article/9576a48a58a04e59a201f5ef5bdf45fd
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100698- (2023)
Protein-based nanoparticles or nanocarriers of emulsion systems have piqued the interest of nutrition and health care goods. As a result, this work examines the characterisation of ethanol-induced soybean lipophilic protein (LP) self-assembly for res
Externí odkaz:
https://doaj.org/article/4d6ad1c820254eada0d1e2d8e9762172
Publikováno v:
Ultrasonics Sonochemistry, Vol 96, Iss , Pp 106436- (2023)
In this study, an ultrasonic-assisted alkaline method was used to remove proteins from wastewater generated during oil-body extraction, and the effects of different ultrasonic power settings (0, 150, 300, and 450 W) on protein recovery were investiga
Externí odkaz:
https://doaj.org/article/d16e7e80b9694c159b4866f4074d26c7
Autor:
Jinjie Yang, Jingjing Dou, Bin Zhu, Yijie Ning, Huan Wang, Yuyang Huang, Yang Li, Baokun Qi, Lianzhou Jiang
Publikováno v:
Ultrasonics Sonochemistry, Vol 95, Iss , Pp 106403- (2023)
This study aimed to evaluate the gelation characteristics of soybean protein hydrolysate (SPH) extracted by enzyme-assisted aqueous extraction. Specifically, the changes in gelation behaviors for heat-induced (95 °C, 20 min) SPH dispersions treated
Externí odkaz:
https://doaj.org/article/4e93d5238db54322857da8f2827a9dba